Food scientists study the properties and processes of food to improve its safety, quality, and nutritional value. They apply principles from various fields, including chemistry, biology, and engineering, to develop new food products and enhance existing ones. Their work often involves testing ingredients, analyzing food safety, and ensuring compliance with regulations. In addition to product development, food scientists also focus on food preservation and storage techniques. They explore methods like pasteurization and freeze-drying to extend shelf life and maintain flavor. Their research helps address global challenges such as food waste and nutrition, contributing to a more sustainable food system.